During the Hurricane and its aftermath, many Long Islanders were left without power, enduring cold dark days. Routines were disrupted and healthy living was put on hold as we grappled with more basic needs of shelter, warmth, and light. Many who normally shun carbs found themselves seeking them. I found myself dreaming of Rachel Ray and her cheesy ways. For most of us, power has been restored and routines are slowly being reestablished. With Thanksgiving days away, I know many are thinking they might as well wait until after Thanksgiving - better yet, New Years - to get back into the gym and eating right. Believe me, I get it.
The great thing about this recipe is that it is both comforting and healthy. I was inspired to make this dish while working a nutrition awareness table where a roasted pumpkin salad was featured. Everyone wanted to know if canned pumpkin can be used instead of fresh. The result turned out to be less of a salad and more like a dip, perfect with pita chips or raw vegetables. This dish takes 5 minutes to prepare. It's low calorie, creamy and loaded with good nutrition.
Pumpin Puree Dip
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1 15 oz can pure pumpkin
2 TB crumbled feta cheese
2 TB pumpkin seeds
1/2 tsp salt
1 TB honey
1 TB balsamic vinegar
2 tsp minced shallots
1/4 tsp pepper
1 tsp dried rosemary
In a medium bowl, combine all ingredients.
